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NY Strip “Salpicón” Style

Travis Caraballo

Travis Caraballo

May 8, 2025
Clock icon

25 min

Total

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3

Servings

Protein icon

Beef

Protein

Turn up the flavor with this N.Y. Strip “Salpicón” Style! Juicy, pan-seared steak is sliced thin and tossed with crisp lettuce, tomatoes, bell peppers, red onion, and creamy avocado—all drizzled in a zesty oregano-lime vinaigrette. Fresh, crunchy, and full of bold Latin flavor, it’s even better piled high on a tostada!

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Cutting board

  • Kitchen knife 

  • Small bowls 

  • Stainless steel pan or cast-iron pan

    (for steak) 

  • Small spoon 

  • Tongs

  • Whisk

Ingredients

  • ButcherBox N.Y. Strip. 

  • 2 roma tomatoes

  • 1 bell pepper

    (any color)

  • 1/4 red onion or 1 small shallot

  • 1 avocado

  • 3-4 leaves of any type of lettuce you choose

  • 1/4 cup apple cider vinegar 

  • The juice of one lime 

  • 1/2 tsp dried oregano

  • 1/2 cup olive oil

  • salt to taste 

  • tostadas

    (optional) 

Step By Step

Instructions

Preparation

1
Remove the steak from the fridge 30–40 minutes before cooking. 
2
Pat dry with paper towels and season generously with salt. Let rest at room temperature while prepping other ingredients. 
3
Finely dice the red onion (or shallot) and place in a small bowl. 
4
Add oregano, apple cider vinegar, and lime juice. 
5
Whisk continuously while slowly pouring in the olive oil to create an emulsified vinaigrette. Season with salt and set aside.  

How to Cook 

1
Heat a cast-iron or stainless-steel pan over high heat until hot. 
2
Add enough oil to lightly coat the pan. Once the oil begins to lightly smoke, carefully place in the steak. 
3
Flip every 30 seconds for even browning and crust development. You can place a meat thermometer to check the doneness, or you can use your fingertips. 
4
Remove the steak from the pan and rest for 5–10 minutes. 
5
While the steak rests, chiffonade the lettuce (roll leaves, then slice thin). Quarter the Roma tomatoes, remove seeds, and cut into smaller pieces.  
6
Julienne the bell pepper (thin matchstick slices). Slice and cube the avocado. 
7
Combine all in a bowl and lightly toss with the vinaigrette. 
8
Slice the rested steak against the grain into strips. Plate alongside or over the salad. 
9
Optional: Place sliced steak over a crisp tostada, top with salad, and enjoy for a crunchy, refreshing twist! 

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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